Wednesday, April 13, 2016

Tri-Tip Roast

Did somebody say "steak?" Hell yes I did. I'm firing up the ol' Traeger and reverse searing this hunk of meat. It's a great way to serve a group of meat eaters without breaking the bank.

What you'll need

2 pound tri tip roast

1 tablespoon kosher salt

1 tablespoon black pepper

1 teaspoon garlic powder

1/2 teaspoon jalapeño powder

olive oil

Prepare your meat by trimming away excess fat and all the silver skin from the tri-tip. Allow the roast to come up to room temperature. Prepare the rub by mixing together the salt, pepper, garlic powder and jalapeno powder in a small bowl. Drizzle olive oil on both sides of the roast and rub to coat. Sprinkle rub on all sides of the meat. Let it rest for 15 minutes.

Start your Traeger on smoke, with the lid open, until the fire is lit, about 2-4 minutes. Close the lid and set the temperature for 250 degrees.

Place a remote probe thermometer in the center of the roast. Place the roast on the grill and cook until the internal temp reaches 105 degrees. Remove from the grill, cover in foil. Crank the temperature on your grill to 450 degrees. Once it has reached that temp sear both sides of the roast for about 2 minutes a side. Watch your internal temperature and pull from the grill when it hits 130. Cover again in foil and let it rest for 10 minutes. Slice and serve.

How the hell did you get those grill marks on your steak? I thought a Traeger couldn't sear? While that is partially true, you can get grill marks on your Traeger grill, but you have to preheat for quite a long time. I use a product called Grill Grate (unsolicited endorsement) and they have turned my Traeger Texas Pro from good to great! They're made of anodized aluminum, which conducts heat more efficiently, and their design creates an infrared cooking area. I had never seen them before but took the plunge and now I use them any time I'm cooking with high heat, steaks, burgers, chicken, etc... I hear they work well with all types of grills.